Description
This Sourdough Apple Bread is a moist and flavorful loaf combining the tangy goodness of sourdough discard with sweet cinnamon-spiced apples. Perfect for breakfast or a cozy snack, it’s topped with a simple powdered sugar glaze that adds a delightful finish to each slice.
Ingredients
Scale
Bread Ingredients
- â…“ cup brown sugar
- â…” cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ cup milk
- ½ cup sourdough discard (125 grams)
- 2 large eggs
- 2 cups apples peeled and chopped (about 2 medium apples)
Apple Filling Mixture
- 2 cups apples peeled and chopped (about 2 medium apples)
- ½ teaspoon cinnamon
- 2 tablespoons brown sugar
Glaze Ingredients
- ½ cup powdered sugar
- 1 tablespoon milk
- 2 tablespoons butter melted and cooled
- 1 pinch salt (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9 x 5 inch loaf pan to prevent sticking.
- Prepare apple filling: Peel, core, and chop the apples. In a large bowl, mix the chopped apples with ½ teaspoon cinnamon and 2 tablespoons brown sugar to create the apple filling mixture.
- Mix dry ingredients: In another large mixing bowl, combine brown sugar, sugar, 1 teaspoon cinnamon, nutmeg, all purpose flour, and baking powder. Stir well to evenly distribute.
- Add wet ingredients: Add sourdough discard, milk, eggs, and vanilla extract to the dry ingredients. Mix with an electric mixer until the batter is smooth and fully combined.
- Incorporate apple filling: Fold the apple filling mixture into the batter gently with a large spoon until well combined. Pour the batter into the prepared loaf pan.
- Bake the bread: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove and allow to cool.
- Prepare glaze: While the bread is cooling, combine powdered sugar, milk, melted butter, and a pinch of salt in a bowl. Whisk until smooth.
- Glaze the bread: Drizzle the glaze evenly over the cooled bread before serving to add a sweet, buttery finish.
Notes
- Use firm, tart apples like Granny Smith for the best flavor and texture.
- The sourdough discard adds moisture and a mild tangy flavor but can be substituted with plain yogurt if unavailable.
- Ensure the toothpick comes out clean before removing the loaf to prevent underbaking.
- Glaze can be adjusted in thickness by adding more powdered sugar or milk.
- Store leftover bread covered at room temperature for up to 3 days or refrigerate for up to a week.
